So I as mentioned previously, I have been on a quest to find a good homemade spaghetti sauce. Ding ding ding... we have a winner! The one I tried today was excellent. It was called Hearty Italian Meat Sauce (Sunday Gravy) from America's Test Kitchen tv show and also found in their Complete America's Test Kitchen Cookbook. (Today's recipe not to be confused with the Italian Sunday Gravy from Cook's Country I tried previously that was not good at all.)
I followed the recipe almost exactly. I was out of oregano so I used "italian seasoning" which had oregano and marjoram and some other stuff in it. I left the prosciutto out of the meatballs because I do not like the taste of cooked prosciutto and used whole wheat bread instead of hearty white sandwich bread. Lastly, I forgot the basil at the end! But the sauce was still amazing. I did add a little chianti to it. When I took it out of the oven I needed to add quite a bit of water to it.
Next time I would do everything the same except I would try to remember the basil! I also would add pepperoncinis (my favorite ingredient) and a little sugar. I might also try a tiny bit of diced pancetta in the meatballs. I will DEFINITELY be making this again. It was SOOOOO good. This is by far the closest I have come to the "perfect" spaghetti sauce recipe.
Now I want to learn how to make braciole.
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2 comments:
I just made this yesterday and didnt think it made enough sauce. Was your saucy enough for 1.5lbs of pasta?
It's been awhile since I made this, but yes it was enough for 1 1/2 lbs of spaghetti, but it would not have been if I hadn't added water to it at the end. Because when it was done cooking the sauce was way too thick so I added a bit of water to make it more liquid-y. Also, though I absolutely loved this recipe, it was an INSANE amount of meat.
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